Cowboy Cornbread Skillet Casserole

Big name for a big, delicious casserole.  We have fallen in love with this casserole.  It is so easy, versatile, and quick to make (and cheap! and who can deny cheap?).  So here you have it, let me know what you think.

1 lb ground beef
1 chopped onion
1 chopped bell pepper
1 can beans (baked, black, chili, or pinto)
1 can diced tomatoes
1 can corn
2 tsp flour
1 1/4 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp beef bouillon or 1 bouillon cube
1/2 tsp garlic powder
1/4 tsp cayenne
1/4 tsp cumin
8.5 oz pkg cornbread mix or see my cornbread recipe

Brown ground beef and onion over medium high heat, until onion is translucent in a large oven proof skillet.
Add remaining ingredients and cook until heated through.
While this is cooking prepare cornbread mix according to directions, with the addition of an egg and 1/3 C milk.
Spoon cornbread over meat mixture and spread evenly.
Place skillet in oven and bake at 350* for 25 minutes or until toothpick inserted in cornbread layer comes out clean.
*a few notes: I don't always have a bell pepper, so don't always use it.  The corn and tomatoes are optional.